The dish comes from Italy. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled.The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta.[4] Polenta is a staple of Northern Italian (to a lesser extent, the Central Italian one, e.g. Tuscany), Swiss, Southern French, Slovenian cuisine and, due to Italian settlers, the Latin American one. It is often mistaken for the Slovene-Croatian food named žganci.[1] Its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition

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